Potato Artichoke and Goat Cheese Gratin

Although I grew up on a farm, and at the time I found very little of our remote, sequestered-from-civilization-and-my-friends, life very appealing, I now want a little bit of that back. Not all of it. I want to live in the city, a big, huge, full of energy, and excitement, city but with a goat and a couple chickens.

I hope that can someday be possible.

Maybe I’ll move from food blogging to creating lofts in downtown LA with rooftop chicken/goat farms. I think people would be into it.

Until then, I have to settle for putting goat cheese in everything.

I did just find out about Redwood Hill. A goat cheese farm in Sebastopol, CA that is 100% solar powdered and nearly landfil-free, reusing and recycling as much as they can. As well as giving all employees & their families members great health benefits, this is a company I can give my full support. Along with being a pioneer in the humane treatment of animals (they love the crap out of their goats, even the old ones who are past the milk giving prime) they were eco-friendly and free range before it was hipster chic. I love places like this. I love being able to tell you about them.

I hope they will let me visit, feed me cheese and let me pet their goats.

In a large skillet with a lid, melt the butter. Add leeks and sauté until softened, about 3 minutes. Add the Sunchokes and the potatoes and toss to coat. Reduce heat to medium, cover and allow to cook, stirring occasionally, until potatoes are fork tender, about 12-15 minutes.

Remove from heat. Add the cream, artichoke hearts and the parmesan, stir until combined.

Transfer to a 2 litter baking dish.

Sprinkle the goat cheese on top, cover evenly with panko.

Cover with aluminum foil and bake at 400 for 20 minutes. (To make ahead, you can stop here. Return to the oven the following day and cook uncovered for 20 minutes or until warmed through and browned.)

Remove foil and bake until panko has browned, about 15-20 additional minutes.

34 Responses to Potato Artichoke and Goat Cheese Gratin

Jackie, we may just be long lost sisters. I have been totally fixated on buying local grass-fed beef and cage-free, antibiotic-free chicken and it’s so dang hard to find here that I keep thinking I just need to buy a chicken and become an urban farmer. Let’s do it! Now I’ll be on the lookout for local goat cheese too. I can’t get enough goat cheese lately. And this gratin is gorgeous. Great combo of ingredients!

You know, as much as a city girl I am, after going to Iowa and learning about the farming process and everything, I want some cage-free animals and I want farm-fresh eggs every morning and a goat and a cow. This gratin looks decadently creamy and delicious! I love au gratins!

This looks like the best high-end comfort food, I love it! And I must confess I was turned off “farm fresh” by the eggs my sister always has that had some unpleasant surprises inside and feathers, blood, and poop still stuck to the outside I’m a city girl I guess!

When we went to the state fair a few weeks ago (hush!), I totally fawned over this exhibit of chicken houses. Is that what they’re called? Anyway, they were super fancy ones and I realized that I really need some hens in the backyard for fresh eggs and a fancy house to put them in. And adding artichokes to a potato gratin? Awesome!

Chickens are great! We had few for a couple of years. Love, love, love getting eggs! You just have to keep them safe…especially in the city! If you do go to this blissful place of cheese and goats you must take pictures of Tater and goats!!

City life with some chickens, sounds like a great combination to me! And so does this mix of pototo artichoke and goat cheese: it looks so satisfying. Being a goat cheese lover, this is perfect for me!

Thanks, Jackie, for the delicious recipe using our goat cheese! We hope you can come visit our farm – we have goats AND chickens! Our Farm Tour weekends for 2013 will be May 11th and 12th, and June 8th and 9th. Watch our website for details! Hope to see you there!

Hi…I’m trying this now. But…when do you add the artichoke hearts and S&P?? I’m going to toss them in with the sunchokes and potatos since I doubt you’ll respond in the next 10 mins
but, others may need to know too. If it’s yummy (like I know it must be!) I’ll remake for the family for the holidays. Thanks!

Potato sizes vary wildly from region to region, while cups is a static measurement. If I say “two large russet potatoes” that may be 1 cup in places where potatoes are smaller and 4 cups in places where potatoes grow much larger. It helps with consistency.